Quick pickled barrel tomatoes (+ video)

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Quick pickled barrel tomatoes (+ video)

Ingredients

fresh tomatoes 2kg
fresh dill and dill umbrella 100 g
fresh parsley 50gr
horseradish leaf 1 PC.
currant leaf 3 pcs.
garlic 1 head
coarse salt per 1 liter of clean cold water 1 st. l. with a slide
peppercorns 1h l.
Bay leaf 0.5 pcs
dry mustard 0.5 tsp

Cooking method

Quick pickled barrel tomatoes (+ video)
We wash the tomatoes, pierce them with a knife at the place of attachment of the stalk, so they will be salted and fermented faster, cut the greens, peel and finely chop the garlic
Quick pickled barrel tomatoes (+ video)
we make a marinade for 1 liter of clean tasty cold water 1 tablespoon with a slide of coarse salt, put in a glass jar or a wooden barrel, or a stainless steel pan, enameled, tomatoes, sprinkling with herbs and garlic, pour cold marinade, add half a teaspoon dry on top mustard, it will not allow mold to form and the tomatoes will make them more vigorous, cover with a lid, but do not close it and leave at room temperature for 4-7 days, depending on the air temperature, the tomatoes should ferment and become harsh, then send them to the refrigerator and they are ready for addicting!

Note

Due to the fact that We pierce tomatoes with a knife, they salty and ferment faster!

kavmins
I love pickled tomatoes, and the borsch with them is very tasty !!! )))
Cook
Quote: kavmins

I love pickled tomatoes, and the borsch with them is very tasty !!! )))
Thank you Marina !!! And how to add them to borsch, finely chopped? The brine is also very tasty I drank today !!!
Rada-dms
I missed such a recipe at hand, we are waiting for our harvest or I will do it in the South! Adorable pomies in the bank! What I love about your recipes is the generosity of the ingredients. hence the taste!
kavmins
Cook, Igor, we wiped them on a sieve and added them to the frying, you can stew them a little, but in principle, you can just cut them.
you correctly wrote about the currant leaf - it gives an extraordinary aroma
Nana
And if you have not eaten the tomatoes and peroxide, then use it in the preparation of lagman. It will be itself.
Cook
Nana, Thank you!!! I think they need to stay in the fridge for a long time to peroxide, and even such a yummy can really stay in the fridge?




Rada-dms, Thank you!!! Not economical I'm in the kitchen !!! I like a lot of greens in dishes, and there is no point in keeping them in the refrigerator, I buy them on the day of cooking and use them immediately, leave some for salad, and I have a jar of salted herbs in stock, there is cilantro, parsley, dill, green onion and salt, and in the freeze I also have an assorted greens 3 in one, cilantro parsley dill !!

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